Carb counting should take into account how active you are; and what, if any, medications you are taking.  Generally a diabetic should start with 45 to 60 grams of carbs per meal and adjust this to their health.  Food labels and carb counters can be relied on for help in carb counting.

To further lower the carbs in my recipes, or in your own, you might choose to use a mixture of some of the lower-carb flours such as coconut flour, almond flour, flaxseed flour, soy flour or oat flour.

1 large egg = 1 1/2 large egg whites

1 large egg = 3 Tablespoons egg substitute

1 large egg white = 2 Tablespoons egg substitute

1 large egg white plus 2 teaspoons canola oil = 1 egg (to reduce the cholesterol)

I will occasionally substitute “some” of the whole eggs in a recipe with soy flour or egg whites.  I consider this when a recipe calls for more than 2 eggs.

Whip butter with electric mixer.  Add and beat canola oil or olive oil. Pour into container and refrigerate until hardened. Keep refrigerated.

I use this as a healthy spread for my quick breads such as biscuits, waffles and muffins; also to butter my vegetables. Use anywhere you would use butter or margarine. Works well in most recipes that call for butter, margarine or Smart Balance spread.

In large bowl, combine all igredients throroughly. Refrigerate. Will keep for up to one week. Yield: 3.5 cups.

Place in blender and blend to a fine powder. Use in recipes calling for powdered or confectioners’ sugar.

http://homecooking.about.com/library/weekly/bl010598b.htm?terms=artificial+sweeteners

Beat all ingredients in bowl with mixer until whipping cream thickens and soft peaks form. Yield: 2 cups.